What’s better than a bowl filled with nutritious ingredients to satisfy your hunger without feeling heavy? Perfect for lunch or dinner, a well- balanced bowl always hits the spot—especially when it features a delicious protein like Olymel’s new marinated poultry products.
With our new Shish Taouk chicken breasts skewers, Mediterranean-style chicken breasts, and Teriyaki chicken thighs, the combinations are endless—but to get you started, here are three mouthwatering bowl recipes.
All that’s left to do is fire up the grill and enjoy.
Shish Taouk chicken bowl
Portions : 4
Preparation time : 10 minutes
Cooking time : 15 minutes
Ingredients:
- 1 pack of Olymel Shish Taouk chicken skewers
- 4 cups of cooked rice
Toppings:
- 1/2 cucumber, diced
- 1/4 thinly sliced red onion or pickled turnips
- 1/2 cup fresh arugula
- 1 pomegranate, seeded
- 1 potato, diced
Garlic Sauce:
- 2 cloves of garlic, finely chopped
- 1/2 cup vegetable oil
- 2 tbsp lemon juice
- 3 tbsp plain yogurt
- Salt and pepper to taste
Instructions:
- Preheat the oven to 205°C (400°F). In a bowl, toss the potato cubes with a drizzle of olive oil, salt, and pepper. Place the potatoes on a baking sheet lined with parchment paper. Bake for 23 to 28 minutes.
- Preheat the BBQ to 260°C (500°F) on medium-high heat. On an oiled grill, cook the skewers for 10 minutes over direct heat, flipping regularly. Continue cooking for an additional 7 to 10 minutes over indirect heat.
- For the garlic sauce, combine the garlic, salt, and lemon juice until smooth. Slowly add the oil while mixing to emulsify. Stir in the yogurt and adjust seasoning to taste.
- Divide the rice into 4 bowls, then add one Shish Taouk chicken skewer per bowl. Top with the garnishes and drizzle with the garlic sauce to taste
Mediterranean Chicken Bowl
Portions : 4
Preparation time : 10 minutes
Cooking time : 15 minutes
Ingredients:
- 4 Olymel Mediterranean Chicken Breasts
- 4 cups cooked couscous
Toppings:
- ½ cucumber, diced
- 2 tomatoes, diced
- ¼ red onion, diced
- 100 g crumbled feta
- 16 pitted Kalamata olives, halved
- A few fresh parsley or mint leaves
Tzatziki Sauce:
- 200 g plain Greek yogurt
- ½ cucumber, grated (drained)
- 3 garlic cloves, chopped
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp dried oregano
- Salt and pepper
Instructions:
- Preheat the BBQ to 260°C (500°F) over medium heat. On an oiled grill, cook the chicken breasts for 10 minutes over direct heat, turning regularly. Continue cooking for 7 to 10 minutes over indirect heat, turning regularly.
- Prepare the tzatziki sauce: Mix all the ingredients in a bowl and adjust the seasoning to your taste.
- Assemble the bowl: Place the couscous in a bowl. Add the vegetables, feta, olives, and sliced chicken breasts.
- Drizzle with tzatziki sauce and sprinkle with parsley or mint.
Teriyaki chicken bowl
Portions : 4
Preparation time : 10 minutes
Cooking time : 15 minutes
Ingredients:
- 1 pack of Olymel Teriyaki chicken thighs
- 4 cups of cooked steamed rice
Toppings:
- 2 grated carrots
- 1/2 cucumber, thinly sliced
- 1 red bell pepper, sliced
- 100g shredded red cabbage
- 100g edamame
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds
- Fresh coriander (optional)
Sauce:
- 3 tbsp soy sauce
- 1 tbsp peanut butter (or tahini)
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1 tsp sriracha (optional)
Instructions:
- Preheat the BBQ to 260°C (500°F) over medium heat. On an oiled grill, cook the chicken thighs for 10 minutes over direct heat, turning regularly. Continue cooking for 7 to 10 minutes over indirect heat, turning regularly. Set the chicken aside.
- Prepare the sauce: Mix all the ingredients until the sauce is smooth and homogeneous.
- Assemble the bowls: Divide the rice into 4 bowls, add the vegetables, the chicken, drizzle with sauce, and sprinkle with sesame seeds and coriander